Apparently my disinterest in salads didn’t last long and how could it when you stumble upon this Epic Plant-Powered Chopped Salad by Ashley at Blissful Basil. The Creamy Basil Ranch Dressing was absolutely delicious! Next time I’ll definitely make a double batch and enjoy it on salads all week long.
We loved this Easy Teriyaki Rice Bowl with Roasted Vegetables with the homemade Korean Teriyaki Sauce by none other than the queen of sauces, Sophia at Veggies Don’t Bite. I didn’t have mirin so I used 1/4 cup of white balsamic vinegar with 1/2 tablespoon of raw cane sugar.
My husband enjoys these Sweet Potato Pecan Tacos in a warm tortilla and I love making mine into a big salad.
This Sprouted Quinoa Pizza Crust made the most delicious, crispy crust that we enjoyed with all of our favorite toppings multiple times this month. Our toppings typically include mushrooms, sliced bell peppers, black olives, finely chopped spinach, basil, and broccoli florets.
My husband love, love, loved these Thai Noodle Bowls with Almond Butter Tofu and reminded me multiple times that I could plan this meal any time I wanted. 
We split up the tofu and he made his according to the recipe (fried in sesame oil) and I lightly baked mine in a skillet.
Have you cooked or created a great recipe recently that you’d like me to share? I love trying new recipes, so please send your favorite plant-powered to Stacy@thenourishinghealth.com for a chance to be featured in the months to come!